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    rebecca_wiggins@hotmail.com

    Boston, MA

    Former Professional Chef Turned Professional Mom

    Chef #158375

    Boston, MA

    Joined: Aug 18, 2004

    Birthday: Dec 09

    My Journal

    Shared Recipe Healthy and Tasty Banana Bread

    "The recipe is the result of a lot of testing and tweaking of other recipes to come up with a banana bread healthy enough to eat everyday but still tasty enough to taste like a treat. I use white whole wheat because it is closer in taste to white flour. This produces a very moist product. For a drier consistency use only 3 bananas."

    Jan 28, 2013 on Food.com

    Added Recipe Photo to Bread Machine Naan

    Sep 24, 2012 on Food.com

    Reviewed Southern Biscuits

    "Very good, but very slightly tough. I may have folded the biscuit dough over too many times. I will make these again. ""

    Feb 25, 2012 on FoodNetwork.com

    Reviewed General Tso's Chicken

    "This was good, but there were a few real problems with the recipe. First of all the amounts of corn starch called for is a bit outrageous! The sauce was so overly thick and gummy that it was kind of like rubber cement. I had to add another cup of water to get it thin enough to not be gluey; and then there was way too much sauce for the amount of ch..."

    Dec 31, 2011 on Food.com

    Saved Recipe Shrimp Lo Mein by Manda

    Dec 31, 2011 on Food.com

    Saved Recipe General Tso's Chicken by Mama's Kitchen (Hope)

    Dec 31, 2011 on Food.com

    Reviewed English Sticky Toffee Pudding

    "I made this exactly by the recipe and wouldn't change a thing. This was the hit of my holiday dinner!""

    Dec 26, 2011 on FoodNetwork.com

    Saved Recipe Udny Arms Sticky Toffee Pudding by AHales

    Dec 12, 2011 on Food.com

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    About Me

    I used to be former professional chef and test cook for a national food magazine, but now I'm the mom of an adorable little boy and wife to an equally adorable husband.

    Favorite Foods

    Whatever is in season. My philosophy about food is: "To be known as a good cook, start with the freshest ingredients and do very little to them."

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